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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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If you're looking for the perfect main entree for a Halloween dinner party, look no further. The pork stays moist under the pyllo wrappings, and the sauce adds a dijon zip that guests won't soon forget. Ingredients:
3/4 cup heavy whipping cream |
1/4 cup dijon mustard |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1 pork tenderloin (about 1 pound) |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
10 sheets phyllo dough (14 inches x 9 inches) |
6 tablespoons butter, melted |
1 medium apple, peeled |
Directions:
1. In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.
2. Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.
3. Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.
4. Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.
5. Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.
6. Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce. Yield: 4 servings.
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